150 minutes
Grilled chicken kebabs marinated with lemon and thyme, served with a rich tahini-butter sauce.
tablespoons
Fresh Thyme, chopped
tablespoons
Garlic Clove, minced
each
Lemon Zest, chopped
0.25 strips
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Chicken Breasts, boneless, skinless, trimmed
0 lb
Wooden Or Metal Skewers, 10-inch
each
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
Unsalted Butter, melted
tablespoons
1. Make the marinade
In a large bowl, combine the olive oil, chopped thyme, minced garlic, chopped lemon zest, kosher salt, dried oregano, ground coriander, red pepper flakes, and black pepper. This mixture will infuse the chicken with a delightful blend of flavors.
2. Prepare the chicken
Slice the boneless, skinless chicken breasts lengthwise into 0.5-inch-thick strips. Toss the chicken strips in the oil mixture until they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, allowing the flavors to meld with the chicken.
3. Thread the chicken onto skewers
When you're ready to cook, thread the marinated chicken strips onto the skewers. Arrange the strips lengthwise in an S shape, using 4-5 strips per skewer.
4. Prepare the grill
If you're using a charcoal grill, open the bottom vent completely and light a large chimney starter filled with 6 quarts of charcoal briquettes. Once the top coals are partially covered with ash, pour them over half of the grill. Set the cooking grate in place and let the grill heat until it's hot, about 5 minutes. If you're using a gas grill, turn all the burners to high, cover, and heat the grill until it's hot, which should take about 15 minutes.
5. Grill the kebabs
Clean and oil the cooking grate, then place the kebabs over the coals (for charcoal) or on the grill (for gas). Cook the kebabs, covered if using a gas grill, until they are lightly charred and reach an internal temperature of 160 degrees Fahrenheit. This should take about 3-5 minutes per side. Transfer the cooked kebabs to a serving platter and let them rest.
6. Prepare the tahini-butter sauce
While the chicken rests, prepare the tahini-butter sauce. In a small bowl, whisk together the tahini, lemon juice, kosher salt, black pepper, and dried oregano. Slowly whisk in the melted butter until the sauce is emulsified and smooth.
7. Serve the kebabs
Finally, drizzle the tahini-butter sauce over the chicken kebabs and serve. The high heat from the grill creates a beautiful charred exterior while keeping the chicken juicy, and the tangy, nutty sauce adds a rich finishing touch. Enjoy your Lemon-Thyme Chicken Kebabs with Tahini-Butter Sauce!
Incorporate harissa paste into your marinade for a North African twist and serve with a mint yogurt sauce.
Stick with chicken but use oregano instead of thyme and serve with classic tzatziki.
Opt for shrimp as your protein, swap thyme for lemongrass, and create a spicy lime sauce with chili and lime juice.
Swap chicken for lamb, thyme for mint, and pair with a refreshing yogurt and cucumber sauce.
Use tofu as a plant-based protein option, marinate in teriyaki sauce, and serve with a sesame-ginger sauce.
Marinate the chicken for at least 1 hour, or ideally overnight, to allow the flavors to fully penetrate the meat.
Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Use fresh lemon juice and fresh thyme for the best flavor.
Preheat your grill to medium-high heat and oil the grates to achieve nice grill marks without drying out the chicken.
Adjust the seasoning of your sauce with enough salt and lemon to balance the flavors.
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